Capcakes red velvet

10 servings
1 hour

Let's prepare the products. For this recipe, I advise you to strictly measure the products on the scales. Even eggs. To do this, I broke two eggs into a cup, rattled them well and only then measured them. Take kefir low-fat.

First, in a separate bowl, mix all dry ingredients - flour, sugar, cocoa and baking powder.

In another dish, we will combine all liquid ones: eggs, oil and kefir. We also put a teaspoon of food dye there.

We mix all the components well with a mixer. It turns out such a bright mass.

Now we need to combine dry with liquid: pour flour into our red mass. Stir with a spoon. A mixer is absolutely unnecessary here. We should just wet all the flour, no more. There should be no dry lumps left. The dough may seem a little loose and heterogeneous - so it should be, this method will give an unprecedented softness to the crumb, believe me!

We put special paper inserts for capcakes into a cupcake tin (I have silicone, but it can be just iron). We fill them with dough, about 2/3 of the volume. Of this amount of dough, I got 10 pieces. Oven in the oven at 175 degrees. We do not open the first 12 minutes, then check every 2 minutes. They should become resilient to the touch, and the toothpick, stuck in and out, will be dry. Mine baked for about 20 minutes.

While the capcakes are baking, we are preparing the cream. Let's prepare products for him. The oil must be removed in advance from the refrigerator so that it has time to soften.

Beat the oil with powdered sugar and vanilla sugar.

Add curd cheese and whisk until smooth, lush cream.

We remove the ready-made capcakes from the mold and let them cool well on the grill. We put the cream in a pastry bag and decorate the top with an & quot; open star & quot; attachment.